MAKING
2. In a cast iron skillet, add the butter,bacon grease and flour. Stir on medium heat until you create a medium colored light roux.
3. Add the cream and crab stock, stir well to combine.
4. Season with seafood boil, cayenne pepper and white pepper. Stir everything together. Add a little more water, if too thick.
5. Add chopped sweet onion, cloves of garlic and chopped bell peppers.
6. Stir everything together and let it simmer.
7. Meanwhile, set up three separate bowls for dredging. In the first bowl place the flour, in the second bowl the buttermilk, in the third bowl the cornbread stuffing, southern crisp with seasonings (crushed red pepper and fresh ground pepper).
8. Dredge in each bowl, then fry the fillets in vegetable oil until golden brown.
9. Remove on to a paper towel and set aside.
10. To the simmering sauce, add crab meat and claws. Give it a little stir for a few minutes and turn off the heat.